With continuous renewal on the one hand and respect for tradition on the other, Caseificio Busti looks to the future from its headquarters in the heart of Tuscany, carrying forward the growth of productivity and maintaining the quality level of the products unchanged, thanks also to the precious contribution daily life of the current sixty employees who with care and dedication ensure that the image and style of the Company are recognized and appreciated.
The selection of milk and the processing methods have remained unchanged for decades, as have the traditional and raw milk productions, the dry salting carried out using exclusively salt from the nearby Volterra salt pans, the manual skill in shaping some particular cheeses, the treatment in crust with natural products such as extra virgin olive oil, tomato paste or olive oil bases and seasoning on fir wood boards in both air-conditioned and natural environments.
“The Cheeses of the Busti Family” is the distinctive brand of the Busti Caseificio products which guarantees their authenticity and origin. Alessandro and Remo Busti, shepherds originally from Alta Garfagnana, began their cheesemaking business in October 1955, a very short distance from the current production site of Acciaiolo, in the municipality of Fauglia. Today Stefano Busti, heir to this precious tradition together with his children Marco and Benedetta, leads the family business and is personally involved in the production and quality control of the products, still made today with the same criteria as then.
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